These rugelach, made using Ina Garten’s recipe, are sweet, buttery, and very satisfying. Opt for the filling of your choice.

Bake Bellissima Strawberry rugelach

Strawberry rugelach

5 from 1 vote
Author: adapted from Barefoot Contessa

Ingredients

  • 8 ounces cream cheese at room temperature
  • 1/2 - lb unsalted butter, at room temperature (2 sticks)
  • 1/4 cup granulated sugar, plus 9 tablespoons
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup walnuts, finely chopped
  • 1/2 cup strawberry jam. pureed if necessary
  • 1 egg beaten with 1 tablespoon milk, for egg wash

Instructions

  1. Mix the cream cheese and the butter at high speed with a paddle attachment, until light and fluffy. Add 1/4 cup granulated sugar, the salt and vanilla extract. Lower the speed and add the flour, mixing until just combined.
  2. Roll the dough into a ball on a well floured surface, and cut into 4 quarters. Wrap each piece in plastic, and place in the fridge for 1 hour.
  3. Prepare the filling by combining 6 tablespoons of granulated sugar, brown sugar, 1/2 teaspoon cinnamon, and the walnuts into a small bowl.
  4. On a well-floured board, roll each dough quarter into a 9-inch circle. Spread the dough with 2 tablespoons strawberry jam and sprinkle 1/2 cup of the filling on top. Press the filling lightly into the dough. Roll the dough forward with the long side facing you, then slice into 1/2 inch sections, with a serrated knife, being careful to not press the dough down too much.
  5. Place the cookies on a pan sheet lined with parchment paper and chill for 30 minutes.
  6. Preheat the oven to 350 degrees F.
  7. Brush each cookie with the egg wash. Combine the remaining 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookie tops. Bake for 15 to 20 minutes, or until the cookies are lightly browned. Cool on a rack.

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials

Instagram

  • A great way to use leftover salmon is a salade niçoise. Add potatoes, hard boiled eggs, olives and capers, some greens, and top it all off with a mustardy vinaigrette. Filling, quick, and easy!
  • Craving these gluten free peanut butter chocolate chip cookies, recipe in comments section 👍 🍪
  • In celebration of Jewish Disability, Awareness, Acceptance and Inclusion Month (JDAIM), Women’s Philanthropy invites you to a special screening of the life-affirming documentary Far From The Tree, based on Andrew Solomon's New York Times bestselling book. Join us on February 7th at Cinema Guzzo in VSL. Link to register in bio!
  • Bon weekend and Shabbat Shalom everyone 💕 photo by @ava_farber0912
  • Delicious coconut chocolate truffles, very easy to make and can be prepared up to two weeks in advance, and left in the fridge. You won’t be able to have just one...